The Laurel Health Cookery: A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Palatable and Attractive Ways

best. =Scalloped Oyster Plant= 1 qt. cooked sliced oyster plant (1½ qt., 2 bunches, before cooking) ⅔ cup cracker crumbs 1¼ cup oyster liquor 1¼ cup milk 2 tablespns. melted butter 1 egg salt Mix oyster plant liquor, milk, butter and salt. Put oyster plant into a baking dish with a sprinkling of cracker crumbs between layers, pour part of mixed liquid over. Sprinkle crumbs on top and turn the last cup of liquid over, after beating the egg with it. Bake covered until just bubbling, then remove cover and brown by setting on top grate of oven. =Scallop of Oyster Plant= Cook 1⅓ qt. sliced oyster plant in 1⅓ qt. water, adding salt before draining. To the water drained off add ½-1 cup heavy cream. Boil and thicken with flour to the consistency of thin cream; add salt and pour over oyster plant which has been arranged in baking dish with a slight sprinkling of stale bread crumbs between the layers and on top. Be careful not to use too many crumbs. Bake a half hour or until well heated through and nicely browned. Sprinkle with chopped parsley before or after baking. =Oyster Plant Scallop= 1 pt. cooked oyster plant pulp prepared as for patties 2 level tablespns. butter 2 level tablespns. flour 1 cup cream (or ½ cream and ½ oyster liquor) salt 2 eggs Rub butter and flour together; add cream hot. Boil, remove from fire, add beaten eggs, salt and oyster pulp. Put into patty cases, other individual dishes or baking dish, buttered. Sprinkle with crumbs and chopped parsley, heat to bubbling and brown, in oven. =Scalloped Tomatoes= Place equal quantities of salted stewed tomatoes and delicately browned croutons in dice as for soup, in layers in baking dish with a little melted butter poured over each layer. Cover with the croutons and sprinkle with melted butter. Bake, covered part of the time, 15-20 m. Crumbs or thin slices of zwieback, or granella may be substituted for dice. =Scalloped Tomatoes--onion flavor= Thin layers of bread or zwieback, or of cracker or bread crumbs, with thick slices